Tomatoes and eggs should get together more often. This delicious duo takes centre stage in a simple baked egg dish that'll wow your brunch guests. Bet you didn’t know that poaching eggs for a crowd could be so easy!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cans (19 fl oz/540 mL each) stewed tomatoes, well drained
1 Tbsp. chopped fresh basil
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
4 whole grain English muffins, split, toasted
1/4 cup chopped fresh parsley
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How do I make it ?
Heat oven to 350°F.
Combine tomatoes and basil in lightly greased 13x9-inch baking dish. Make 8 wells in tomato mixture; crack 1 egg into each well.
Bake 20 to 25 min. or until eggs are set. Top with cheese; bake 5 min. or until melted.
Serve over muffin halves. Top with parsley.
Kraft Kitchen Tips!
For a change of pace, prepare as directed using other varieties of stewed tomatoes and Kraft Shreds, such as Tex Mex.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 195 mg
Sodium 670 mg
Carbohydrate 20 g
Fibre 3 g
Sugars 7 g
Protein 14 g
Makes 8 servings, 1 topped muffin (151 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.